Ingredients: \n\n1 packet Pina Colada Dip Mix \n\n2- 8oz pkgs. cream cheese, softened \n1 large egg, beaten\n1- 20oz can crushed pineapple, in its own juice, well drained-divided reserve juice from can of pineapple to use in cake batter.\n1 package Yellow Cake Mix (15.25oz size)\n1\/2 cup vegetable oil \n3 large eggs, beaten \n\nPreheat oven to 350 degrees. Grease bottom and sides of a 13x9in pan. \nStep 1 \nMix together, in a medium sized bowl, Pina Colada Dip Mix, 1 large egg-beaten, vegetable oil, remaining 3\/4 cup well drained-crushed pineapple. Mix well, set aside. \nStep 2 \nMix together, in a large mixing bowl. Yellow Cake Mix, 1 cup reserved pineapple juice, 3 large eggs-beaten, vegetable oil, remaining 3\/4 cup of well-drained pineapple. Mix with an electric mixer for 2 minutes on medium speed. Pour cake batter into 13x9in greased pan. Spread batter evenly into pan. \nStep 3 \nPlace spoonfuls of prepared Pina Colada Dip Mixture (from Step 1) evenly on top of cake batter. Using a butter knife, cut through the filling into the cake batter marbling the two together. Work length-wise and then side to side. Bake approx. 45 to 50 minutes until cake sprigs back and Pina Colada filling appears dry on top. Allow cake to cool completely then cover tightly with plastic wrap or foil. Serve cake with whipped cream. Refrigerate baked cake. This cake requires refrigeration for storage because of filling. \n*This cake is best when allowed to sit for 8 hours\/overnight before serving.